Fig & Arugula Wheat Berry Salad
Prep time
Cook time
Total time
Serves: 2 as a main
For the dressing:
  • 2 tablespoons extra-virgin olive oil
  • ½ garlic clove, minced
  • 2 tablespoons lemon juice
  • ½ teaspoon honey or maple syrup
  • Sea salt and fresh black pepper
To assemble:
  • 1½ cups cooked wheat berries or quinoa for gf*
  • 2 cups arugula or other baby salad greens
  • ½ cup figs, quartered, (about 8-10 figs, use dried figs if fresh aren’t available)
  • ⅓ cup walnuts, toasted & chopped
  • ½ cup chopped mixed herbs (I used basil and mint)
  • ¼ cup crumbled feta (optional)
  1. Make the dressing: In a small bowl, whisk together the olive oil, garlic, lemon juice, honey, and salt and pepper. Taste and adjust seasoning.
  2. Assemble the salad with the cooked wheat berries, arugula, figs, walnuts, herbs, and feta, if using. Toss with as much or as little dressing as you like, and serve.
*To cook the wheat berries: Put 1 cup wheat berries and 3 cups water in a pot and bring to a boil. Reduce heat, cover, and simmer for approximately 45-50 minutes. Test for done-ness: they should be chewy, not mushy but not crunchy. (If all of the water absorbs and your wheat berries are still not tender, add some more water). Drain excess water before using. These can be made in advance and stored in the refrigerator for a few days. Measure 1½ cups cooked berries and proceed with the recipe!
Recipe by Love and Lemons at